Preheat your oven to 105°C (220°F). Seed the vanilla pod. Heat cream with vanilla. Remove just before boiling point. In the meantime whiten egg yolks and sugar. Pour cream a little by a time in egg and sugar mix without creating foam.
Sieve to remove extra bubulle and pour into individual creme brulee ramekins. Bake for 1h15. Custards will be just set at this point, the middle will still be moving dangerously. That's totally normal. This is during the cooling process that the custards will solidify.
Leave to cool in your kitchen few hours and refrigerate 1 hour or even one night. I usually make mine one day before.
When ready to serve, add one teaspoon of brown sugar and caramelize with a blowtorch.